Ingredients

To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

1l hot vegetable stock

100g frozen pea

Method

Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.

Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Ads by Google

Comments, questions and tips

This is a longtime favourite of ours! Over many years of making it I've learnt to cook the bacon to almost crispy first, THEN add the onions, to use chicken stock instead of vegetable and to add a knob of butter and stir it through at the very end just before serving. It's perfect. :)

DuckSauce

2nd Aug, 2017

1.3

Fry the onions before the bacon? Have you ever cooked with bacon before or is this your first time? There's nothing more vile than soggy bacon bits. Do the bacon -before- the onions. You infuse the bacon with the flavour-enhancing qualities of onion that way, you absolute savage.
It's okay otherwise.

emmey999

16th Jun, 2017

Omg! So good! I had tried it with sweet corn instead of peas as well and it's just as good!

Memetimms

17th Oct, 2016

5.05

Big hit in our family. We will likely have this as a regular meal.

sergey pavlenko

10th Aug, 2016

5.05

Hi, so i'm only a twelve year old and i cook dinner for my family every Wednesday, but anyway i cooked this as one of the meals my whole family loved it so i really recommend it

Zubes

12th Jun, 2016

3.8

I use this recipe as a base but end up throwing in whatever leftover veg I have in the fridge. I also end up seasoning it loads more and maybe adding some spice too. It's pretty simple and easy to make mid week and for leftovers.

suekeating

3rd May, 2016

5.05

Loved this. Easy to do, very tasty and makes a perfect lunch. Think I'll use it as a base recipe and try some variations as well. I added pecorino rather than parmesan and it was delicious

jade cooper

8th Apr, 2016

Easy, tasty and nice. But before serving try adding some parmazan cheese and mixing it together to add some extra zing and taste to the already awesome recipe

caryntay

7th Mar, 2016

5.05

So easy and tasty! added a bit of chicken stock and some capsicum instead of the peas. Everyone licked their plates clean :)

Pages

Is that one liter of broth for the recipe? I will look up the other measurements to get the conversions.

goodfoodteam

23rd Jan, 2017

Hi Dooberoo - yes it is!

RebeccaEO

25th Nov, 2016

Loved this recipe, very quick and easy and everyone enjoyed it - perfect for a quick but wholesome mid-week meal. Would recommend using back bacon and cutting the fat off rather than using streaky though, as the fat can go a bit rubbery whilst simmering.

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.